Baked Chicken with Mozzerella Balls

Today I thought we can show you a classic recipe for baked chicken, with fresh mozzarella balls, so get ready to experience a taste sensation unlike any other.  This tantalizing dish takes succulent, tender chicken breasts to the next level by encasing them in a blanket of ooey-gooey mozzarella balls.

The combination of texture and tastes will leave you enchanted, and each bite will transport you to a world of culinary bliss.

Say goodbye to ordinary chicken recipes and embark on a mouthwatering journey that will have you coming back for seconds and maybe even thirds.

Ingredients for Baked Chicken

Plating

There are plenty ways of serving this tasty chicken dish, please see a couple of ideas we  think will be perfect with this dish.

• Serve with Salsa  {see recipe below for Salsa}.
• Or with savory rice.
• Or any continental cold salad.
• French garlic loaf goes very nicely with this dish.
• Medley of baked or roasted mixed veggies.
  
• Sprinkle with fresh Basil leaves and roasted sunflower seeds.
• Broccoli.
• Cauliflower and Broccoli bake

Salsa Salad

Salsa

Don't' go away just yet, we have a really delicious-and-easy-to-make recipe for pudding.  I call this The Linda Apple Pie for my dear friend who gave it to me.

"Apple Pie to Die for
 Pudding!"

1½ cup self-rising flour. ½ cup milk. 3 eggs. 1 tin apples. ¼ cup Raisins Sauce 1 cup Milk. 1½ cup Sugar. 2 TBS butter. 1½ tsp Vanilla. stir and bring to the boil.

Beat together butter and sugar. Add the eggs and milk to mixture and beat. Add  self-rising flour and salt. Mix well and pour into tart dish. Arrange pie apples on dough and add raisins. Bake at 180° for 30 minutes and leave for a little longer if not quite done. Plating Once the tart is out of the oven, pour sauce over, while still hot, and serve with cream.

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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